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cameraman
07-16-2012, 02:19 PM
Started a couple of butts at noon that I expect to finish up around 10 or so. Can I rest them on the counter until they're cool enough to pull or do they have to be coolered for a good rest. I've always coolered before, but I'd like to expedite the resting and pulling. Thanks.

Terry The Toad
07-16-2012, 05:12 PM
I rest mine on the counter (in a foil-covered aluminum pan - then the whole thing covered with a folded-up towel.) I keep a thermometer in one of the butts to keep an eye on the temp.

Remember the 40/140 rule for safe food handling: 40 degrees or below for cold stuff, and 140 or above for warm stuff. As long as the meat stays in the safe zone, it does not matter whether it's on the counter or in a cooler.

Bluesman
07-16-2012, 05:27 PM
If you can pull tomorrow I have doen this. Pulled the butts and coolered for two hours. Then into the friddge and pulled the next day cold. The fat really seperated nicely. Worked out well.